Semolina Pancake with Strawberries

For the semolina pancake with strawberries, bring 40 g butter, milk, sugar and vanilla extract to the boil once. Stir the semolina into the liquid and remove from the heat. Preheat oven to 180 ° convection oven.

Allow semolina mixture to cool slightly and gradually stir in the 4 yolks (as for choux pastry). Beat the egg whites with salt until stiff. Mix 2/3 of the beaten egg whites with the semolina mixture. Fold the rest of the beaten egg whites loosely into the dough.

Melt remaining butter in an ovenproof pan or baking dish. Spread semolina mixture in the pan and bake in the oven for about 30-35 minutes until golden.

Sprinkle strawberry slices with powdered sugar and marinate in refrigerator.

Remove semolina pancake from oven and tear with two forks. Arrange the semolina pancakes on plates, sprinkle with powdered sugar and serve with the strawberry slices.

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